Having read over the years probably dozens of recipes for cooking mussels, this part doesn’t feel too intimidating. Fortunately, the single printed sheet that comes in the box contains straightforward, simple instructions for preparation. The next challenge is that we don’t have on hand the scallions specified for the mussel-poaching broth. After briefly considering it, we reject the idea of going to the grocery store. Thinking first that we’ll go to the trusty Internet for help, we remember our handy-dandy little mini Julia Child cookbook, Julia’s Kitchen Wisdom. Naturally, she comes through for us once more. We luckily do have on hand the shallots and garlic she calls for – sauté them in butter, she says. Oh, good, we think. That sounds really good. So now it’s time to punt.
Ok. We bring the shallot-and-garlic-infused buttery chicken broth and white wine mixture to a gentle simmer, throw in the mussels and cover the giant skillet. Five minutes later our black bivalves are open and ready to eat. We dish those into a big serving bowl to wait while we tackle the giant clawed crustaceans next. First adding the provided bag of sea salt and seaweed to a couple of inches of water in the bottom of our biggest pot, we then set the steamer rack on top of that. Bring it to a roaring boil, the instructions say, so we do.
Next, toast some bread and melt some butter for dipping. We’re getting excited now. Set out the big white china plates, napkins, silverware and wine glasses. I’d earlier gotten the big, fancy white serving dish down from above the cabinets and washed the accumulated dust and grease off – don’t often use serving dishes this big – so that’s ready to hold the two lobsters. We sit down with gusto to enjoy our mussels, and they are very good indeed. Dip bread in the broth. Num. We dispatch a lion’s share of the pile in under 14 minutes.
The timer goes off. Open the pot. Wow, those lobsters are now an intensely bright orange-y red. Transfer to platter. Sit down. Realize we haven’t yet located the cracker. Get up and scrounge through every drawer. No dice. Think fast. Get the pliers out of the tool – aka junk – drawer and sit down. She starts with the legs. Demonstrates the technique for squeezing them with the cracking implement – whatever – and sucking the meat out. I try one but then can’t wait and go straight to a claw.
Luckily, the pliers work fairly well for this delicate operation. As I crack along the edge, the succulent claw meat begins to peek out. Eventually, to my surprise, I get the beautiful claw out in practically a single piece. Dip in the puddle of rich, melted unsalted butter. Nibble. Close my eyes, the better to savor. How good it tastes! Is it the effort we put into it, or does this lobster really taste like the best I’ve ever had? We’re each wearing an oven glove to hold the shells so we don’t get stabbed as we wrestle the meat out – a technique we recommend for anyone eating lobster at home. Companion cook/young lady and I continue attacking our plates with enthusiasm, the shell bits pile up, and then we’re both ready to eat the tail. She explains how you tear off and discard the main part of the body with its green goo – “unless you like that part.” And we both eat every last bite of the tails on our big, juicy one-and-a-half-pounders from Lobster by Fabio.
Wild-caught. Fresh from Maine. Sustainably grown. Flown and delivered overnight to your door. Utterly delicious. Do not hesitate to order some whenever you’re ready to do the honors. Bravo, Fabio!